Global Analysis of the Apple Fruit Microbiome: Are All Apples the Same? (original) (raw)
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Apple microbial communities and differences between two main Chinese producing regions
Food Quality and Safety
Microbes on fresh apples are closely associated with fruit disease, preservation and quality control. Investigation into the microbial communities on apples from different producing regions could reveal the microbial specificity and help disease prevention and quality control. In this paper, the apple surface microbes of forty-four samples from two main Chinese apple-producing regions, Bohai Bay (BHB) and the Loess Plateau (LP), were investigated by sequencing fungal internal transcribed spacer (ITS) and bacterial 16S rRNA hypervariable sequences. BHB and LP apples contained significantly different bacterial and fungal communities. BHB apples had a higher fungal diversity than LP apples. A total of 102 different fungal and bacterial taxonomies were obtained between apples from the two regions, in which 24 genera were predominant. BHB apples had higher phytopathogenic fungal genera, such as Tilletiopsis, Acremonium, Candida and Phoma, indicating the higher phytopathogenic risks of ap...
Evaluation of microbial quality and yeast diversity in fresh-cut apple
The present work's aim was to study the microbial quality of minimally processed apples commercialized in Portugal. Sixty eight samples of fresh-cut apple were analyzed before their best-before date in 2011 and 2012 for aerobic mesophilic and psychrotrophic microorganisms, total coliforms, lactic-acid bacteria (LAB), coagulase-positive staphylococci and fungi. The parameters of food safety studied were Cronobacter sakazakii, Salmonella spp. and Listeria sp. Samples were analyzed according to standard methodologies and using Chromocult Agar for coliforms and Escherichia coli. The yeasts were identified by restriction analysis of the ITS-5.8S rDNA-region and 26S rDNA partial sequencing.
Microbiota Assessment of Fresh-Cut Apples Packaged in Two Different Films
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The aim of this work was to assess the natural microbiota of packed fresh-cut apples during refrigerated storage. Two different films were tested for the package, a biodegradable (PLA) film and a conventional and commercial one (OPP). Two antioxidant additives were applied, a natural olive pomace extract and the commercial ascorbic acid used by the industries. The results revealed lower bacteria counts in samples with olive pomace extract and PLA films than in those with ascorbic acid and OPP films after 5 and 12 days of storage. These findings suggest that the use of such natural extracts as additives in fruits could delay the growth of mesophilic bacteria. The characterization and identification of the bacterial isolates from fresh-cut apple samples showed that the most prevalent species were Citrobacter freundii, Staphylococcus warneri, Pseudomonas oryzihabitans, Alcalinogenes faecalis, Corynebacterium jeikeium, Micrococcus spp., Pantoea aglomerans and Bacillus spp. Furthermore, ...
2008
Sciences and Landscape Architecture Objectives Organically and conventionally managed apple trees (Malus domestica Borkh) were evaluated for three growing seasons (2005-2007) to examine the impact of organic and conventional pesticide applications on the microbial ecology of phyllosphere and soil microflora. An important objective was to establish if organic or conventional selection pressures contribute to an increased presence of enteric pathogens in phyllosphere microflora. The horticultural and economic sustainability of the organic crop was also compared to the conventional crop with regard to fruit yield and input costs. Methods Microbial populations from phyllosphere and soil environments of apple trees were evaluated using clone libraries of 16S rRNA gene fragments. Clones were sequenced and software was used to assess diversity indices, identify shared similarities and compute statistical differences between communities. These THE MICROBIAL ECOLOGY AND HORTICULTURAL SUSTAINABILITY OF ORGANICALLY AND CONVENTIONALLY MANAGED APPLES.
— Its seems likely that agricultural management as diverse as certified organic and conventional IPM practices would impact the microbiota associated with crop surfaces differently. We sampled organic and conventionally managed apples at multiple time-points in a growing season and characterized the bacterial taxa associated with replicates of each treatment type. Surprisingly, no evidence of significant differences persisting across multiple time-points was observed. Significant differential abundance of certain taxa was documented but when it was, it was primarily associated with a single time-point making it difficult to understand if these observations resulted from an environmental or a treatment effect. Principal component analyses demonstrated that sampling time-point explained more of the differences between bacterial communities than treatment. Description of dominant shared bacterial families for both organic and conventional samples included Oxalobacteraceae, Pseudomonadaceae, Sphingomonadaceae and Enterobacteriaceae.
American Journal of Microbiological Research, 2013
Present study conducted a complete investigation on microorganisms contaminating the imported apples commonly consumed in Dhaka metropolis, Bangladesh. Study of microbial prevalence demonstrated a substantial number of total viable bacteria (~10 7 cfu/g) in each of the dissected portions, i. e., surface, body and core of the samples except for the body and core portion of Malus paulared (Paula Red). Among the specific pathogens, Staphylococcus spp. was found to be predominant within a range of 1.6×10 5-2.8×10 7 cfu/g, while Escherichia coli, Klebsiella spp., Salmonella spp., Shigella spp., Pseudomonas spp., Vibrio spp. and Listeria spp. were also identified. Fungal contamination (~10 6 cfu/g) was observed only in the surface of each of the categories of apple samples tested. Study of antibiogram showed that most of the bacterial isolates were multi-drug resistant (MDR); however, study of antimicrobial activity showed that the Malus pumila (Golden delicious apple) samples possessed the anti-bacterial effect against Vibrio spp. Further studies employing the in vitro challenge test revealed a decline trend in the survival potential of spoiling bacteria in the apple samples tested.
Microbial Ecology and Horticultural Sustainability of Organically and Conventionally Managed Apples
2008
Sciences and Landscape Architecture Objectives Organically and conventionally managed apple trees (Malus domestica Borkh) were evaluated for three growing seasons (2005-2007) to examine the impact of organic and conventional pesticide applications on the microbial ecology of phyllosphere and soil microflora. An important objective was to establish if organic or conventional selection pressures contribute to an increased presence of enteric pathogens in phyllosphere microflora. The horticultural and economic sustainability of the organic crop was also compared to the conventional crop with regard to fruit yield and input costs. Methods Microbial populations from phyllosphere and soil environments of apple trees were evaluated using clone libraries of 16S rRNA gene fragments. Clones were sequenced and software was used to assess diversity indices, identify shared similarities and compute statistical differences between communities. These THE MICROBIAL ECOLOGY AND HORTICULTURAL SUSTAINABILITY OF ORGANICALLY AND CONVENTIONALLY MANAGED APPLES.
Unlocking Nature's Secret: Microbiological and Nutrient Profiling of Fermented Apple
2024
Aim: This study aimed to investigate the microbiological and nutrient composition of naturally fermented apple cider. Place and Study Duration: Department of Microbiology, between June and August 2023. Methodology: The purchased apples were weighed, cut into dice, cleaned, and incorporated into distilled water. Subsequently, they were allowed to ferment spontaneously at room temperature in a 500 mL conical flask. The sample was inoculated onto sterilized glucose yeast carbonate agar and subsequently incubated at 30°C for 48 hours. The colony characteristics of the isolates on glucose yeast carbonate agar were observed. Gram's staining and other standard biochemical tests were performed to identify the isolates. During the fermentation period, the pH of the sample was determined. The proximate content (moisture, protein, crude fat, and carbohydrate) of the apple cider was also analyzed.
Journal of Fungi, 2021
Patulin is a secondary metabolite produced primarily by the fungus Penicillium expansum, responsible for the blue mold disease on apples. It is found in apple products including apple cider when apple juice is added after fermentation. In the present study, two hundred and twenty-five cider-apples of the variety “Bedan”, cultivated in Brittany in France, were sampled from the orchard during harvesting until the storage step, right before processing. The patulin analysis on these samples reported a low contamination at the orchard and a significantly higher-level of contamination in the cider-apples starting from the transporting bin. The percentage of positive samples increased from 6% to 47% after 12 h in the harvesting bin before transporting and reached 95% after 24 h of transporting, decreasing then to 69% at the end of the storage. Penicillium expansum was quantified on the surface of apples using real-time PCR and was observed to be mostly consistent between the harvest and po...
Cider Apple Native Microbiota Characterization by PCR-DGGE
Journal of the Institute of Brewing, 2015
The surface microbiota of different recognized apple varieties used to elaborate a Protected Designation of Origin cider was studied to analyse the microbial diversity and its potential link to the microorganisms involved in the cider fermentation process. The V3 region of the bacterial 16S gene and the D1 domain of the eukaryotic 26S gene were amplified by polymerase chain reaction (PCR) and analysed by denaturing gradient gel electrophoresis (DGGE). The most intense bands found in the DGGE profiles were sequenced and compared with those in the GenBank database. The profiles showed a high microbial diversity, but little variation was found among the varieties. Identification of the bands showed that the usual species associated with an apple juice fermentation were not found, suggesting that the microorganisms responsible for spontaneous fermentation come from the equipment and the production environment.